The Grand Valley Times- The Recipe Page

The Exclusive Grand Valley Recipe Page
Submitted by the residents of Grand Valley, Ontario, Canada

Caramel Toffee Squares

I either make two bases and double the filling so I don't waste half a can of sw. condensed milk as there is about 1 cup of milk in one can. You can also just have one base and double the filling if you like lots of caramel. BASE:

1/2 cup + 2 tsp. butter
1/4 cup sugar
1 1/4 cups flour. Combine these and put in 9x9 pan. Bake 350 for 20 minutes till lightly browned.

Put the following into a double boiler and once melted let cook 20 min. or longer if you double. Pour over layer 1 and refrigerate

1/2 cup butter
1/2 cup packed br. sugar
2 tblsp. corn syrup
1/2 cup sw. condensed milk

Melt the following and let cool slightly. Pour over layer 2 to cover. Tip the pan to let it roll to cover.

2 oz semi sw. choc.
2 tblsp. butter
HAPPY BAKING!! Judy

Moroccan Cheese dip

1 block cream cheese {softened}
the juice of 1/2 orange
1/4 cup chopped dates
1/4 tsp. cinnamon
1/4 tsp nutmeg
Mix all in possessor and serve with crackers or pita

Thanks to Carol Hall

Apple crumble

6 cups sliced apples
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup raisins
Topping
1 cup quick oats
1/4 cup butter {softened}
1/2 tsp.cinnamon
Combine all top ingredients in 9x13 greased pan
combine all topping ingredients in bowl and sprinkle on apples.
Cook 350 for 40 minutes.

Thanks to Carol Hall

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Fruit Cocktail Cake

This is a wonderful moist and succulent cake with a light fruit flavour with a dreamy carmel touch. Serve warm or a room temperature. Freezes well.

prepare 9" x 13" cake pan - oven at 375 F. - cooking time 40 - 45 mins

In blender combine:

1 15ounce can of unsweetened fruit cocktail
2 eggs
1 cup white sugar
1/4 teaspn. salt

Blend well and add to premixed dry ingredients:

2 cups all purpose flour
2 teaspns. baking soda

Mix wet into dry, do not over stir. pour into cake pan and sprinkle on top:

1/4 cup brown sugar
1/2 crushed walnuts and or slivered almonds ( can be omitted for those with nut allergies )

While cake is baking prepare topping - put in a saucepan:

3/4 cup white sugar 1 cup unsweetened cocanut
1/2 cup butter 1 teaspn vanilla
1/2 cup milk
simmer gently for five minutes and keep on warm burner until cake is done. As soon as the cake is out of the oven, gently pour topping on and let sit for at least one hour before serving. A decadent bit of dessert made double decadent if served with ice cream while warm or whipped cream when cool!

Julie VanAlstine
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TERIYAKI SWEET'N SOUR SAUCE

This is flavourful tangy sweet dipping and BBQ sauce. Goes best with pork and chicken. Do not overcook to keep that fresh fruit flavour. Keeps for up to 3 months in the fridge.

Put in saucepan:
Juice of 1 large lemon - zest of half the lemon
Juice of 1 large orange - zest of half the orange
1/4 cup lite soya sauce
3 tablespoons of white vinegar
1/3 cup brown sugar ( add more as desired )
1 rounded teaspoon crushed ginger ( pickled or fresh - not powdered )
4 cloves crushed garlic ( or more to taste )
1 heaping tablespoon cornstarch dissolved in water

Bring to a simmer over moderate heat. Let simmer for one minute do not overcook. Pour in hot glass jar. Makes one pint

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TERIYAKI MARINADE

This is a classic marinade. Good for beef, pork and chicken. Remember the thicker the cut, the more time marinading is needed.

Juice of two large lemons
1/4 cup of soya sauce ( for reduced salt use lite soya sauce )
5 cloves crushed garlic
1 rounded tablespoon crushed ginger ( fresh or pickled, not powdered )
4 tablespoon vegetable oil

In a glass pan ( or container that will not absorb flavour ) put one pound of meat. Mix ingredients together well and pour over meat. Prick beef or pork to help absorb marinade. Let sit for at least four hours, overnight for really thick cut Cook as desired ... especially good BBQ'd

( Cooked meat tastes extra good when basted with Teriyaki Sweet 'n Sour Sauce while on the BBQ and served as a dipping sauce. )

Rice Pudding

2 cups cooked rice ( brown is good too )
1 tablespoon butter
2 cups milk
pinch of nutmeg
3/4 cup white sugar
1/2 teaspoon cinnamon
1 egg, beaten
raisins ( optional )

Prepare rice. Add remaining ingredients. Bring to a simmer, stirring constantly. Cook a minute longer. Cool to just warm; serve. Makes 4 to 6 servings.

The Grand Valley Times would like to thank Debbie Woodruff for her submission.

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SATURATED LEMON CAKE

6 tbsp butter
1 1/2 cups flour, mixed with 1 tspn baking powder
1 cup sugar
1/2 cup milk
2 eggs
juice of one lemon
1 lemon rind ( cut to zest )
1/4 cup sugar

1/4 tspn salt

Mix first 2 ingredients well. Add eggs, zest and salt; mix. Alternately add milk and flour, stir until blended. Put into greased loaf pan. Bake at 350degrees F for 1 hour. Mix lemon juice and sugar well, when cake is done, use toothpick and make holes all over the top. Slowly pour lemon juice mixture on it. Let it soak up and pour on some more.

Cake tastes best still slightly warm.

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The Exclusive Grand Valley Recipe Page Submitted by the residents of Grand Valley, Ontario, Canada

The Exclusive Grand Valley Recipe Page
Submitted by the residents of Grand Valley, Ontario, Canada